Quick Sweet Potato or Pumpkin Pudding3 cups coconut milk*
1/3 cup sugar
2 cinnamon sticks
Pinch of salt
1/2 cup corn starch in 1/2 cup cold water
Powdered cinnamon to taste
1 sweet potato (about 1/2 cup cooked)
Microwave sweet potato. While it's cooking, add the rest of the ingredients except cornstarch mixture to a medium sauce pan & simmer. Add mashed sweet potato & use immersion blender to make a smooth mixture (or you can put it in a blender, but take the cinnamon sticks out 1st). Bring to a boil & slowly stir in the cornstarch mixture - only stir in enough to get to desired thickness. Divide into 3 or 4 ramekins or small bowls & sprinkle with cinnamon. Can be served warm or cold.
*For home made coconut milk mix 1 part dried, unsweetened coconut with 2 parts very hot water & blend. Strain & press to extract as much liquid as possible.
2 1/2 cups flour
1 1/2 cups fresh cooked or canned pumpkin
1/4 cup coconut milk
1/2 cup oil
1 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutritional yeast (optional)
3/4 tsp cinnamon
1/2 tsp Chinese five spice (optional)
1/2 cup chopped nuts
Prepare muffin pan with papers & preheat oven to 350 degrees. Sift together all dry ingredients in a large bowl. Blend pumpkin, oil, coconut milk in a blender until smooth. Pour wet mixture into dry & stir gently until combined. Pour batter into muffin papers. Bake for 40 minutes (Watch your cooking time, all ovens are different. Muffins are done when toothpick inserted into center comes out clean.)
These actually get better after storage in the freezer, so go ahead & take advantage of the availability of pumpkin now.
Both of these recipes can be made with either Pumpkin or Sweet Potato & are delicious either way.
I hope you enjoy these Samhain desserts.
Wild & Bright Blessings,